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As the sun shines brightly over summer gardens, a bounty of fresh vegetables emerges, offering a vibrant palette of flavors and colors. One such delightful creation that embodies this seasonal abundance is the Sunny Corn & Zucchini Bliss Soup. This comforting dish is not only a feast for the senses but also a nourishing option that celebrates the best of what nature has to offer. With its sweet corn and tender zucchini, this soup serves as a reminder of the joys of eating fresh, seasonal produce.

Creamy Corn and Zucchini Soup

Discover the joy of summer with the Sunny Corn & Zucchini Bliss Soup. This vibrant and nourishing dish highlights fresh, seasonal produce, bringing together sweet corn and tender zucchini for a comforting bowl of goodness. Perfect for warm days, this recipe is easily customizable to fit your taste, making it an ideal choice for quick dinners or family gatherings. Embrace the flavors of summer and create cherished meals with loved ones. Enjoy the process and savor every spoonful!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups fresh corn kernels (about 6 ears of corn; frozen corn can also be used)

2 medium zucchinis, diced

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free version)

1 teaspoon smoked paprika

Salt and freshly cracked pepper, to taste

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

1 tablespoon freshly squeezed lemon juice

Fresh basil leaves, for garnish

Optional: Crusty bread for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until the onion is translucent and fragrant.

    Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning.

      Introduce the fresh corn kernels and diced zucchinis. Stir everything together and allow the vegetables to soften for about 4-5 minutes.

        Carefully pour in the vegetable broth and bring the mixture to a gentle simmer. Let it simmer for 15-20 minutes, or until the zucchinis are tender when pierced with a fork.

          Using an immersion blender, blend the soup to your desired consistency. For a silky smooth texture, blend the entire pot. For a chunkier texture, blend half of the soup and return it to the pot to mix.

            Stir in the heavy cream, smoked paprika, fresh thyme, and lemon juice. Season with salt and pepper to taste. Allow the soup to heat gently for another 5 minutes, ensuring it doesn't boil.

              Serve the soup warm, garnished with fresh basil leaves for an aromatic touch. If you like, pair it with slices of crusty bread for dipping.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Ladle the soup into bowls, sprinkle a few basil leaves on top, and drizzle with a bit of olive oil for a decorative finish. Enjoy!